Most disappointing kitchen equipment purchases are not caused by bad machines. They are caused by buying capable machines for the wrong workload — a range that outruns the extraction, a dishwasher that cannot clear the last sitting, a chiller sized on the best day rather than the worst.
This guide sets out the framework we use when quoting kitchen equipment, in the order the decisions actually matter.
1. Start from covers, menu and service pattern
Before looking at a single appliance, write down three numbers and one pattern:
- Peak covers per hour — not the average, and not the number of seats.
- Menu structure — how many dishes are cooked to order, how many are batch-prepared, and how many are regenerated.
- Service pattern — a single intense sitting creates very different demand from all-day dining.
- Menu change frequency — a fixed menu rewards specialised equipment; a seasonal menu rewards flexibility.
These four answers decide whether you need high-output specialised machines or a flexible general-purpose line. Everything else is detail.
2. Establish the utilities you actually have
Equipment is often chosen before anyone checks the building. Confirm the following before specification is fixed:
- Available electrical capacity and whether three-phase is present at the position
- Gas type, pressure and pipe capacity if you plan gas appliances
- Water supply size, pressure and hardness — hardness decides whether you need treatment
- Extraction and make-up air capacity for the cooking equipment you intend to install
- Drainage size, fall and grease management requirements
- Floor loading and whether the equipment can physically reach the room
Rule of thumb: a machine that needs a new supply, a new duct or a structural change can easily cost more to install than the appliance itself. Those costs belong in the comparison from the start.
3. Specify by station, not by shopping list
Kitchens work as stations. Specify each one against its peak output and check that the stations balance:
| Station | What drives the specification |
|---|---|
| Cooking | Peak covers per hour, cooking method mix, recovery time between batches, extraction capacity. |
| Preparation | Volume of cold prep, available refrigerated workspace, hygiene requirements, staff numbers. |
| Refrigeration | Storage volume by category, turnover rate, delivery frequency, door opening during service. |
| Warewashing | Covers per sitting, dish and glass quantities, available pass-through space, water hardness. |
| Holding and regeneration | Batch production versus à la carte, holding times, temperature documentation requirements. |
If one station is materially weaker than the others, that station sets your real capacity. It is better to underspend slightly on a station with headroom than to create an obvious bottleneck elsewhere.
4. Compare total cost, not purchase price
Purchase price is the smallest part of the number that matters over five years. When comparing two options, quantify:
- Energy and water consumption per operating hour, not per cycle in a brochure
- Consumables: filters, chemicals, gaskets, belts and their replacement intervals
- Planned maintenance: what needs servicing, how often, and whether parts are readily available
- Downtime risk: how long a typical repair takes and whether parts are held in your region
- Installation cost including any utility upgrades required
This is also where new and refurbished options can be compared honestly. A well-maintained industrial appliance with a documented service history can deliver years of service at a fraction of the new price — see our second-hand occasions for how we assess and document used machines.
5. Plan the installation before you order
Agree in writing who does what: positioning, connection, commissioning, and removal of old equipment. Confirm the delivery route with door widths and turning space measured. Sequence the work so the kitchen keeps trading where possible — phased changeovers over several nights are usually cheaper than a full closure.
6. Check the support position
Ask three questions before you commit: who supplies spare parts, what the warranty actually covers, and who you call at 07:00 when the pass-through dishwasher stops mid-service. Equipment is only an asset if it keeps running.